Sourdough Pretzels

Recipe from Farmhouse on Boone

Ingredients 

• ▢ ½ cup sourdough starter, active and bubbly (113 grams)
• ▢ 1 cup water, 236 grams
• ▢ 2 tablespoons honey, 42 grams or maple syrup
• ▢ 1 ½ teaspoons salt, 11 grams
• ▢ 3 cups unbleached all purpose flour, 420 grams

WATER BATH

• ▢ 2 quarts water
• ▢ 1 tablespoon baking soda
• ▢ 1 tablespoon brown sugar

EGG WASH

• ▢ 1 large egg yolk
• ▢ 1 tablespoon water
• ▢ pretzel salt
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Instructions 

• Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.
• 
  
  Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.
• 
  
  Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or until doubled.
• 
  
  Divide the dough into 15 equal pieces.
• Roll each piece into a 18” rope and then create a U-shape.
  
  
  Take the two ends of the rope and create a twist with the dough.
  
  
  Twist it twice and then press the ends of the dough into the bottom of the U-shape.
  
  
  Cover the dough and allow them to rise for about an hour.
  
  
  Preheat the oven to 425°F.
  
  
  Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
  
  
  Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.
  
  
  Place on a parchment lined baking sheet.
  
  
  Brush each pretzel with egg wash and sprinkle with coarse salt.
  
  
  Bake 15 minutes, or until golden brown.

  • Notes

    • You want to use active sourdough starter to make this light and fluffy.
    • This is the perfect master recipe that is delicious with just a little salt, or you can customize with additional delicious toppings.
    • Sourdough discard can be used instead of active sourdough starter, but you may have to let the dough ferment longer. 
    • You don’t need to be confined to just creating the pretzel shape. Try shaping them into pretzel buns, knots, twists, or rolls!
    • Some people are sensitive to baking soda, so if you know this is the case, skip the baking soda and just use sugar in the boiling water.